Traditional Tamil Nadu Rasam, Rasam without Rasam Powder, Easy Rasam Recipe

Traditonal Tamil Nadu Rasam Recipe by GoSpicy.net Traditonal Tamil Nadu Rasam Recipe by GoSpicy.net

Rasam/Tamil Nadu Rasam - An everyday healthy recipe which plays an important role in south Indian cuisine. This recipe is a traditional home style rasam. This recipe doesn't need any rasam powder. You can make this within 30 minutes or even less. Also, this rasam with hot rice will be a comforting meal especially when you have cold or fever.

Traditonal Tamil Nadu Rasam Recipe by GoSpicy.net/

For all south Indians, there is no introduction needed for rasam. Because it is very basic and most people make this at least once a week. My mom also makes rasam very often. Everytime she makes non-vegetarian dish, rasam is must. She says it is good for digestion. She also instruct me to make rasam very often. In winter months, this rasam is very comforting.

There are many ways to make rasam like rasam with dal, rasam with rasam powder, tomato rasam, lemon rasam etc.. The one I am sharing here is a basic and all time delicious version. Usually, rasam will be served towards the end of the meal like after sambar. But you have this rasam alone with hot rice and any veg poriyal or fry of your choice. It even taste good with any non-vegetarian fry/varuval dish. You can also drink a glass of this after a heavy lunch(strain it before you drink). Now, let's see how to make Rasam!!

Traditonal Tamil Nadu Rasam

Cuisine: South Indian, Tamil Nadu | Category: Main Course | Serves: 4 to 5

Prep Time: 15 min | Cook Time: 15 min

INGREDIENTS
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Tamarind - 1 small lime/gooseberry size ball
Tomato - 1 medium size
Water - 2 1/2 cups, approx
Sesame Oil - 1 tablespoon
Mustard Seeds - 1/4 teaspoon
Red Chilli - 1
Asafoetida - a generous pinch
Turmeric Powder - 1/8 th teaspoon
Fenugreek Seeds - 5 to 8 nos
Curry Leaves - 1 sprig
Coriander Leaves - 1 tablespoon, chopped
To Crush:
Peppercorns - 1 teaspoon
Cumin Seeds - 1 teaspoon
Garlic - 2 cloves
Green Chilli - 1, small
Curry Leaves - 5 to 7 nos
INSTRUCTIONS
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1In a pan, add 2 cups of water and heat it over medium heat. When it becomes hot(not boiling), add the gooseberry sized tamarind and one medium sized tomato in the hot water.(The tomato I had was big so I added only half of it). Keep it aside for 10 minutes or till the water comes down to room temperature. In the meantime, take all the ingredients under To Crush:(pepper, cumin seeds, green chilli, curry leaves, garlic with skin) in a mortar and pestle or in a mixie jar.

Traditonal Tamil Nadu Rasam cooking steps by GoSpicy.net

2Sprinkle little water and crush them. You don't have to grind it smoothly, just crush everything well. It helps the ingredients to release all the flavors. Now, this is ready. Let's get back to the tamarind water. Take out the tomato first and in a separate bowl, mash well with your hand and keep it aside. Now, press and take all the pulp from tamarind with your hand.

Traditonal Tamil Nadu Rasam cooking steps by GoSpicy.net

3Next, strain the tamarind water with your hand or with the help of the strainer to a bowl. To this bowl add the mashed tomato as well with enough salt. Now, taste this water to check the sour and saltiness. If it too sour, add another 1/2 cup of water and add salt if needed.

Traditonal Tamil Nadu Rasam cooking steps by GoSpicy.net

4Heat a pan with sesame oil over medium heat. Once it becomes hot, add mustard seeds, fenugreek seeds. Allow the mustard seeds to pop. Then add in the curry leaves, red chilli, asafoetida, turmeric powder. Give a quick stir, then add the crushed ingredients(in step 2), stir it for only few seconds.

Traditonal Tamil Nadu Rasam cooking steps by GoSpicy.net

5Then goes in the tamarind and tomato water. Allow it to cook till foam starts to appear on the top(as shown in the below pic). When it is about to boil, switch off the stove. Do not boil the rasam.

Traditonal Tamil Nadu Rasam cooking steps by GoSpicy.net

6Finally, add in the coriander leaves. At this stage you can add 1/2 teaspoon of ghee too(optional). Immediately close the rasam with a lid till you serve. Enjoy this flavorful and healthy rasam.

Traditonal Tamil Nadu Rasam cooking steps by GoSpicy.net
NOTES

Taste the tamarind and tomato water to check if it has perfect amount of sourness. If it is too sour, add water. Adjust the water quantity according to that.

Do not boil the rasam otherwise it will taste bitter. Once the foam starts to appear on the top, switch off and remove it from the stove.

After you make the rasam, immediately cover it with a lid to lock all the aromas. So that the rasam won't loose its aroma till you serve.

Here, I have added one green chilli. If you don't want green chilli, you can add another 1/2 teaspoon of peppercorns.

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